Kalua Pork

4 to 5 lb Boneless Pork Shoulder or Butt

1 Tbsp Liquid Smoke

2 Tbsp Hawaiian Rock Sea Salt

note: (Do not substitute salt with table salt.)

Preheat oven to 325°.

Rub pork with liquid smoke and salt.

Wrap pork tightly in foil making sure its sealed completely. Liquid will escape while the pork is cooking and should be expected.

Place pork in roasting pan and bake for 5 hours.

Remove pork from pan and allow to cool.

Place remaining cooking liquid in a cup to allow it to separate while the pork is cooling.

Once the pork is cool enough to handle shred completely. If needed, add back some of the cooking liquid for moisture and extra salt.

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